Cream and tomato sauce
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | tablespoons | Butter |
| 1 | small | Onion, minced |
| 1 | Stalk celery, finely chopped | |
| 1 | Carrot, finely chopped | |
| 1 | can | (16 ounce) tomatoes |
| 1 | tablespoon | Fresh basil -or- |
| 1 | teaspoon | Dry |
| 1 | pinch | White pepper |
| ½ | cup | Heavy or whipping cream |
| Freshly grated parmesan cheese to taste | ||
Directions
recipes are from _The Encyclopedia of Sauces for Your Pasta_ by Charles A.
Bellissino, c. 1994. I've tried a few of his recipes and they're not too bad--the big problem with the book is that IT'S ALL IN CAPITALS and to a net geek like me I "hear" the recipe at very high volume.
1. Saute the onions, celery, and carrot until onions are transparent.
2. Blenderize the tomatoes; add tomatoes, basil, and pepper to the vegetables. Partially cover and simmer for 30 minutes.
3. Add cream and stir to blend. Remove from heat.
4. Pour over pasta, sprinkle with parmesan, and serve.
The book suggests small filled types of pasta like tortellini or ravioli.
Posted to JEWISH-FOOD digest V97 #020 From: Pat Gold <plgold@...>
Date: Thu, 12 Sep 1996 05:23:22 -0700